Hamilton Beach 25325W Use & Care - Page 14

840156900 Ev01.qxd 10/3/06 11:16 AM Page 14 Chicken & Vegetable Packets 2 or 4 cooked chicken breasts (about 1⁄2 to 1 pound uncooked)* 14 or 28 frozen potato wedges with skin (about 12 ounces) 1 or 2 cups frozen peas 1⁄2 or 1 can (101⁄2 ounces) condensed cream of mushroom soup Dried thyme leaves, crushed 1. Preheat grill for 5 minutes. 2. Place 1 chicken breast in center of a piece of aluminum foil, about 12x16 inches long. Top each with layer of seven potato wedges, 1⁄2 cup peas and 1⁄4 can mushroom soup. Sprinkle with thyme. Wrap with foil, making a 6x4-inch packet. 3. Place two packets on grill. Close lid and cook 8 minutes or until heated through. *Note: To grill chicken breasts, see the "Grilling Chart" on page 6. Makes 2 or 4 servings. Spicy Pepper Steak 1⁄2 or 1 pound sirloin steak strips 1 or 2 small green or red bell peppers, cut into strips 1⁄2 or 1 medium onion, sliced 1 or 2 cloves garlic, minced or 1⁄4 teaspoon garlic powder 1⁄2 or 1 jar (12 ounces) beef gravy 1 or 2 tablespoons soy sauce 1⁄4 or 1⁄2 teaspoon crushed red pepper Hot cooked rice 1. Spray grill with cooking spray. Preheat grill for 5 minutes. 2. Place beef strips on grill. Close lid and cook 4 minutes or until beef is browned and no longer pink. Remove and keep warm. 3. Add peppers, onion, and garlic to grill. Close lid and cook 3 minutes or until vegetables are tender-crisp. 4. Meanwhile, heat gravy, soy sauce, and crushed red pepper in saucepan. (Or, microwave on HIGH for 2 minutes or until hot.) Stir in cooked beef and vegetable mixture. Serve over rice. Makes 2 or 4 servings. 14